Pressure Cooker Instructions:
1.) Combine the lentils and rice in a medium bowl and cover with water. Allow to soak for 30 minutes before draining and rinsing thoroughly.
2.) In the pressure cooker, saute the vegetables over high heat for 3-5 minutes, adding small amounts of water as needed to prevent burning.
3.) Drain the lentils and rice, and add them along with the spices, and vegetable broth to the pressure cooker.
4.) Lock the lid in place set on manual high pressure for 9 minutes. Once time is up, allow the pressure to come down naturally.
5.) After the pressure has released, stir the pilaf. If liquid remains, allow the pilaf to sit for 5 more minutes uncovered before serving to absorb more liquid. Serve alongside fresh or steamed vegetables.

Amy’s Notes:
Fennel seeds are one of my new favorite spices, but if that doesn’t float your boat, try adding 1 tsp of your favorite dried herb instead, such as rosemary, thyme, basil, parsley, or oregano. The fennel seeds are not overwhelming, but if even just a tiny bit isn’t your thing, go with something else.

This recipe can be adapted to use just about any type of rice, so if you don’t want to scare of some away with the dark color, try just using all brown rice.

For this recipe, I used homemade vegetable broth, but feel free to use store bought instead. Just make sure to watch for the excess sodium in some store brands.